Argentinian variety of Yerba Maté, typical on the one hand by its light gray color (caused by the annual maturation of the leaves in warehouses with controlled humidity), and on the other hand by the controlled mixing of stems and fine dust into the mixture. It is this structure, tried and tested for centuries, that enables the traditional repeated brewing in an open calabash. The modern version of smokeless drying from fy. Kraus with Austro-Hungarian roots.